Ingredients

Cupcakes

Filling and Garnish

1

cup butter or margarine

2

cups packed brown sugar

1/2

cup milk

4

cups powdered sugar

1

oz grated semisweet baking chocolate, if desired

Directions

1Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Baking Cups in each of 24 regular-size muffin cups. Make and cool cupcakes as directed on box for 24 cupcakes--except add vanilla to batter.

Expert Tips

The word penuche comes from a Mexican word meaning "raw sugar" or "brown sugar." It is used to describe a fudgelike candy made from brown sugar, butter, milk or cream and vanilla.

It's important to refrigerate the cooked brown sugar mixture to lukewarm (about 90°F). This will give you the proper consistency when the powdered sugar is beaten in.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.